Blueberry-Lemonade Muffins

Add this perfect, tender, lemony muffin to your line-up of must makes.

Prep Time15

Cook Time18

Cooling11

Total Time33

Servings: standard muffins

Calories: 243kcal

Author: Terri @ that's some good cookin'

2½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1¼ cups white granulated sugar, divided
1 cup regular sour cream (do NOT use lite sour cream)
½ cup butter, melted
1 tablespoon lemon zest (from 1 large lemon)
¼ cup fresh lemon juice (from 1 large lemon)
2 large eggs, lightly beaten
1½ cups frozen wild blueberries rinsed under cool water, and drained (1½ cups fresh blueberries can be used instead of the frozen berries)

Preheat oven to 400-degrees F. Lightly grease 12-cup muffin tins. (I used a little butter.) Set aside.
In a large mixing bowl, combine flour, baking powder, salt, and 1 cup sugar. Set aside.
In a medium mixing bowl, lightly beat the eggs with a fork or whisk. Add the sour cream, melted butter, lemon zest, and lemon juice. Blend well.
Make a well in the DRY ingredients and pour the wet ingredients in the well. Fold together just until the dry ingredients are moistened. Do not over-mix!
Add the blueberries and gently fold into the batter. Again, do not over-mix.
Spoon the batter into the muffin tin, filling each cup ¾ full. Sprinkle the remaining ¼ cup sugar over the batter. Bake for 16-18 minutes until faintly golden brown on top and a toothpick inserted in center comes out clean.
Cool in pan(s) on a wire rack for 1 minute. Remove muffins from pans and continue to cool on the wire rack for another 10 minutes. Store in an airtight container in the refrigerator.

Recipe adapted from Southern Living